Bonda - fried banana balls with cardamon

Cooking time: 10 min. / 10 min.Difficulty: easy


Bonda and masala chai were my first breakfast in India. The cardamon aroma got to my head forever and when I imagine India, the first that occurs to my mind is this amazing smell and unforgettable breakfast.


Mix bothe kinds of flour, cardamon, ginger, salt and baking powder. 

Crush palm sugar in a mortar on a smaller pieces, put into a pot with about 1/2 cup of water, heat, stir and let it melt down. Proceed the same way with sugarcane sugar, it just melts much faster.

Mix the sugar syrup with the flour mix.

Mash banana in your palm straight into the flour mix.

Mix everything properly. Add water bit by bit (about 1/2 cup), to reach such a consistency, that it holds for about a second the ball shape once you create it.

Heat up oil in a wok / kadai pan, just as much that the balls are submerged.

Start creating balls from the dough and put one by one into the oil. 

Deepfry till golden brown on a medium heat. Too high heat would cause the bondas are ready from a surface but not in the middle. Turn them if necessary. 

Serve with sweetened black tea with milk or with masala chai. 


For 12 balls:

  • 2 cups whole wheat flour
  • 1/2 cup rice flour
  • 1/4 tsp ground cardamon
  • 1/4 tsp ginger powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 3/4 cup palm sugar or sugarcane sugar
  • 1 ripe banana
  • oil for frying
  • Bonda after removing from wok - banana balls with cardamon in a street restaurant in Kerala, India - by Authentic World Food
  • Little helpers in a street restaurant where they had the best bonda ever - Kerala, India - by Authentic World Food
  • Palm sugar sold on traditional market on Lombok, Indonesia - by Authentic World Food